Crockpot Taco Rice Soup

Name: Crockpot Taco Rice Soup
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 1.5 pounds ground beef (lean); 1 cup brown rice; 2 tablespoons taco seasoning; 1 can diced tomatoes (14 oz); 4 cups beef broth (low sodium)

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By: Maria
Posted: 02/28/2025

This Crockpot Taco Rice Soup is a hearty, flavorful, and easy-to-make meal that brings together all the delicious flavors of tacos in a warm, comforting bowl. Made with ground beef, beans, rice, and taco seasoning, this Slow Cooker soup is perfect for busy weeknights, meal prep, or cold-weather comfort food. Just set it and forget it—your crockpot does all the work! 🌮🍲✨

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Ingredients

1 lb (450 g) ground beef (or ground turkey)
1 small onion, diced
3 cloves garlic, minced
1 (15 oz / 425 g) can black beans, drained and rinsed
1 (15 oz / 425 g) can kidney beans, drained and rinsed
1 (15 oz / 425 g) can diced tomatoes (with juice)
1 (10 oz / 283 g) can Rotel tomatoes with green chilies
1 cup (180 g) frozen corn
1 (8 oz / 225 g) can tomato sauce
4 cups (960 ml) beef broth (or chicken broth)
1 packet (2 tbsp) taco seasoning
½ tsp cumin
½ tsp smoked paprika
½ tsp salt
½ cup (90 g) uncooked long-grain rice (white or brown)

For Serving (Optional):

½ cup shredded cheddar cheese
½ cup sour cream
¼ cup fresh cilantro, chopped
1 avocado, diced
Crushed tortilla chips
Lime wedges

Directions

Step 1: Brown the Beef (Optional but Recommended)

In a skillet over medium-high heat, cook the ground beef and diced onion until browned (about 5 minutes). Drain excess fat.
Stir in garlic, cooking for 30 seconds until fragrant.

Step 2: Add Ingredients to the Crockpot

Transfer the cooked beef mixture to the slow cooker.
Add the black beans, kidney beans, diced tomatoes, Rotel, corn, tomato sauce, broth, taco seasoning, cumin, smoked paprika, and salt. Stir to combine.

Step 3: Cook the Soup

Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
30 minutes before serving, stir in the uncooked rice, cover, and let it cook until tender.

Step 4: Serve and Enjoy!

Ladle the soup into bowls and top with cheese, sour cream, cilantro, avocado, and tortilla chips if desired.
Serve hot with a squeeze of fresh lime juice for extra flavor.

Notes

Prefer a thinner soup? Add an extra 1 cup of broth before serving.
Want it spicier? Add ½ tsp cayenne pepper or use spicy taco seasoning.
No Rotel? Use an extra can of diced tomatoes and a chopped jalapeño.
Storage: Refrigerate leftovers for up to 4 days. Reheat with a splash of broth.
Freezing: Freeze for up to 3 months. Thaw overnight and reheat on the stovetop.

Why This Recipe Works

The Slow Cooker brings out deep, rich flavors, while the taco seasoning and broth infuse everything with Mexican-style goodness. The beans, corn, and rice make this soup filling, budget-friendly, and protein-packed.

Conclusion

This Crockpot Taco Rice Soup is a simple, comforting, and flavor-loaded meal that’s perfect for taco night in a bowl! Whether for a family dinner, meal prep, or a cozy winter night, this dish is easy, delicious, and guaranteed to satisfy. Try it today and enjoy a slow-cooked, hearty soup with all your favorite taco flavors! 🌮🍲✨

Frequently Asked Questions

Can I make this Crockpot Taco Rice Soup ahead of time, and if so, how should I store it?

Yes, you can definitely make this soup ahead! You can prepare the entire soup up to the point of adding the rice, then store it in the refrigerator for up to 2 days. When ready to serve, add the rice, and cook on low for 2-3 hours, or until the rice is tender. Leftover soup can be stored in the refrigerator for up to 4 days in an airtight container. For longer storage, freeze the soup (without the rice) for up to 3 months; thaw completely and then add the rice and cook.

What substitutions can I make for the ingredients, and how will they affect the flavor of the Crockpot Taco Rice Soup?

You can substitute ground turkey or chicken for the ground beef. Use 1 pound of ground turkey or chicken in place of the ground beef. If you don’t have Rotel tomatoes, use an extra can of diced tomatoes and add a chopped jalapeño for a similar spicy flavor. If you prefer a thinner soup, add an extra cup of beef broth. For a vegetarian option, omit the ground beef and add an extra can of black beans or kidney beans.

How do I know when the Crockpot Taco Rice Soup is perfectly cooked, especially the rice?

The soup is done when the rice is tender and has absorbed some of the broth, usually about 30 minutes after adding it to the slow cooker. The rice should not be crunchy or hard. Visually, the rice will appear translucent and plump. The soup’s overall texture should thicken slightly as the rice cooks. Taste a spoonful of the rice to confirm it’s cooked through.

Can I double or scale up this Crockpot Taco Rice Soup recipe for a larger crowd?

Yes, you can double the recipe, but you’ll likely need a larger slow cooker (at least 7-8 quarts). When doubling, you may need to increase the cooking time slightly, especially on the low setting. Check the rice for doneness after 30 minutes and adjust cooking time accordingly. Remember to adjust the amount of toppings as well.

What are the nutritional highlights of this Crockpot Taco Rice Soup?

This soup is a good source of protein from the ground beef and beans. It’s also rich in fiber from the beans, corn, and rice. The tomatoes and corn provide vitamins A and C. The beans are also a good source of iron and folate. The soup provides a balanced meal with carbohydrates, protein, and healthy fats, making it a filling and nutritious option.